Krkonoše sausage
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Homemade sausages of dark brown colour, prepared from pork shoulder, fatty pork flank, beef and spices, smoked.
Ingredients:
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Procedure:
1. Cut the pork shoulder and flank into roughly 1×1 cm cubes, salt the meat with salt or salt mixture, mix well, knead and put in the fridge for 2 days at 4-6 °C
2. Also salt the beef, after it has cooled down, grind it in a meat grinder (through a plate with holes of 2-3 mm) and then mix it with some of the water in a well-binding clutch, before the end of the mixing add the spices (except paprika) dissolved in water
3. Mix the pork cubes with the paprika mixed in water, add the beef clutch and mix well again
4. Using a sausage stuffer, stuff the mixture into the pork intestines, making sausages weighing 200-250 g
5. Hang the finished sausages on sticks, place in a heated smoker at 14-24 °C and smoke for 7-8 hours in thick smoke, the colour of the smoked sausages will be dark brown.
Recommendation:
The sausages can also be smoked with hot air, then smoked at a temperature of up to 50 °C for 1.5-2 hours.
